Potatoes and Ham

This is my take on the classic scalloped potatoes and ham. I don’t use the classic shape, though, which usually requires a mandolin. Its a great way to use up leftover ham from big meals, such as Christmas.

Ingredients:

8 to 12 Dutch Gold Potatoes, scrubbed and peeled

6 cloves garlic, minced

1 whole small onion, diced

1.5 tsp Salt

1 tsp black ground Pepper

1/2 tsp Smoked Paprika

A pinch of Nutmeg

1 stick (1/2 cup) butter

1.5 cups ham, cubed

4 cups whole milk

1/2 cup ap flour

Directions:

Quarter the potatoes, and then thinly slice each quarter. Add potatoes to a bowl with the ham and set aside. Preheat oven to 375°F. In a large ovenproof Dutch oven, melt half the butter over medium heat. Add onions and garlic to butter with a pinch of salt and pepper and saute 3 to 5 minutes, until onions are softened and garlic fragrant. Add the remaining butter to the pot. Once melted, add in potatoes and ham. Cook and stir over medium heat, adding remaining salt, pepper and the Paprika. Cook 5 to 7 minutes, stirring to keep cooking even and bottom from browning too much. Add flour and stir in, cooking for 3 additional minutes. Pour the milk over the mixture and stir everything together, adding the Nutmeg at this time. Bring the pot to a simmer and cook until the sauce begins to thicken. Check the seasoning and adjust to taste. Lid the pot, and transfer to the oven. Cook for 1 hour. Once the hour is up, remove from the oven and allow to cool, uncovered, for 20 minutes before plating.

Guiness and Steak pot pie

A good way to use leftover steak.

Ingredients:

2 cups good cooked steak, cubed

1 large can Guiness draught (2 to 14 oz)
1 small onion, thinly sliced
2 minced cloves garlic
2 potatoes and 2 carrots, peeled and diced
2 Tbs fresh Thyme, chopped
1 Tbs brown sugar
2 tsp Worstershire sauce
1 Tbs Balsamic vinegar
2 Bay leaves
1 cup beef broth or stock
Salt and pepper, to taste
A generous pinch of Nutmeg
2 pie crusts, savory
4 Tbs butter
1/2 cup plain flour
1 beaten egg, to wash the top of the pie.

Directions:

Melt butter in large pot. Saute garlic, onion, and vegetables in the butter along with the Thyme on medium heat for about 5 minutes, until tender. Add meat and stir about a minute, then add flour, and about a tsp each salt and pepper, then cook and stir for about 3 minutes to take the raw edge off of the flour. Pour Guiness and broth into the pot and add rest of the seasonings. Warm to a simmer, then reduce heat to low and cook for 30 minutes to an hour.

While filling is simmering, preheat oven to 400°F. Once filling is thick, check seasonings and adjust to taste before transferring to a 9inch pie tin lined with one of the savory pie crusts. Smooth filling and top with remaining crust, sealing the edges. Cut vents into the top of the pie, then brush gently with egg wash. Cook in the oven over a baking sheet to catch any rogue filling for about 30 minutes. Remove from oven once pie crust is golden and filling bubbly. Let rest at least 30 minutes before serving.

Larpmom’s Turkey Soup

The best thing about Thanksgiving is the turkey. The second best is using the leftovers to make soup.

This soup requires dark bone stock. I’ve posted my stock recipe here.

Here’s the recipe:

Turkey Soup

Ingredients:

2-3 cups leftover Turkey, cut into chunks
4 Carrots, peeled and cut into large dice
4 cloves Garlic, minced
2 stalks Celery, diced
8 oz Portabella Mushrooms, sliced
Half a bag Dutch Gold Potatoes, cut into medium chunks
Half a large Vidalia onion, diced
Bouquet garni (1 sprig Sage, 2 sprigs Rosemary, small handful of Thyme, 1 Parmesan cheese rind, 2 bay leaves, little over half the tops of 1 bundle Italian parsley)
Turkey bone stock
Salt and pepper to taste
6 Tbs butter
The reserved fat of three rashers of bacon
1/3 cup Sour Cream
1 splash Heavy Cream
Parmesan for grating (optional)
Handful of diced Iltalian Parsley leaves

Directions:

Melt bacon fat and butter in a large pot over medium heat. Add potatoes and cook a few minutes, then add carrots, garlic, celery and onions. Stir and cook about 3 to 5 minutes. Add mushrooms, 1/4 tsp salt and pepper. Cook until mushrooms begin to soften, about 3 or 4 minutes. Add turkey and give it a good stir. Add stock, and herb bouquet, then bring to a boil. Reduce to a simmer and cook for 1 hour.

Add diced parsley, sour cream and a splash of heavy cream. Let the soup warm through and then taste, add salt and pepper as needed. Remove herb bouquet and serve with a little parmesan grated over top, of desired.

Jacket Potatoes with Chili

I love chili. And when I lived in Warwickshire, one of my favorite things was walking into town to hit the Jacket Potato truck for lunch. A nice walk, great lunch, and some time to myself.

Now that I’m back home in the States, I miss that potato truck.

Anyway, here are the recipes:

Jacket Potatoes

Ingredients:

6 Russet potatoes, scrubbed clean and poked with a fork

Aluminum foil
A little salt
Olive oil or vegetable oil

Instructions:

Preheat oven to 400°F. Oil potatoes and sprinkle all sides with salt. Wrap in foil and roast for 30 minutes to an hour, depending on the size of the potatoes.

Remove from oven and set on a rack to cool slightly.

Chili Recipe

Ingredients:

Half a sweet Vidallia Onion, diced
8 cloves garlic, minced
2 pounds ground beef (I use ground round)
Olive or vegetable oil, enough to coat the bottom of the pot
2 cans dark red kidney beans, rinsed and drained
1 can black beans, rinsed and drained
4 Tbs Chili powder
4 Tbs AP flour
2 tsp Cumin
1/2 tsp Smoked Paprkia
1/4 to 1/2 tsp Black ground Pepper
1 tsp Salt
1 bottle Boston Lager
2 cups Beef Broth
Sour Cream
Shredded Sharp Cheddar Cheese

Instructions:

Heat oil in a large pot and saute the garlic and onions. Add ground beef and cook on med high heat until all pink is gone from the meat. Add seasonings and stir, then add beans and mix well. Add beer and broth and stir.

Bring to a boil and then reduce heat to low. Simmer 2 hours in lidded pot.

(This can also be served over rice or mashed potatoes. I usually make the chili with rice and then use the leftovers to make these potatoes!)

Assembly:

Open the foil and split the potatoes lengthwise, leaving bottom skin intact. Use a for to fluff out the potato. Add a little butter, salt and pepper, then top with cheese. Ladle some chili over the potatoes and add a dollop of sour cream and a little sprinkle of cheese. Serve.